Apple Mushroom Breakfast Hash

Breakfast hash is a classic American skillet staple, rooted in the thrifty habit of crisping potatoes until golden. This one-pan version folds in earthy cremini mushrooms and sweet Honeycrisp apple, finished with eggs.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 38g carbs
• 14g fat
• 3g fiber

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Ingredients

• 12 oz cremini mushrooms
• 2 medium Honeycrisp apple
• 1 lb Yukon gold potatoes
• 1 medium yellow onion
• 2 tsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 garlic cloves
• 3 Tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1 tsp apple cider vinegar

Instructions

1. 1Preheat a large 12-inch cast-iron skillet over medium heat and warm half the olive oil until it shimmers.
2. 2Dice the potatoes into 1/2-inch cubes, pat them dry, and add them to the hot skillet in a single layer. Cook undisturbed for 6–7 minutes until the bottoms turn deep golden, then stir and continue cooking 8–10 minutes more until crisp-tender.
3. 3While the potatoes cook, wipe and quarter the mushrooms, core and dice the apples into 1/2-inch pieces, and thinly slice the onion and garlic.
4. 4Push the potatoes to the edges of the skillet, add the remaining oil to the center, and tip in the mushrooms and onion. Sauté 5–6 minutes until the mushrooms release their liquid and begin to brown.
5. 5Stir in the diced apple, garlic, thyme, smoked paprika, salt, and pepper. Cook another 4–5 minutes, tossing often, until the apple softens slightly but still holds its shape and everything smells fragrant.
6. 6Make four shallow wells in the hash with the back of a spoon. Crack an egg into each well, season the yolks lightly with salt, cover the skillet, and cook 3–5 minutes until the whites are set and the yolks are still runny (or longer for firmer yolks).
7. 7Drizzle the apple cider vinegar the edges of the pan and toss gently once more to brighten the vegetables without scrambling the eggs.
8. 8Scatter the chopped parsley over the top, divide the hash among four warm bowls, and serve immediately while the eggs are glossy.